طريقة عمل سلطة البطيخ
Sweet watermelon and salty white cheese are a marriage made in heaven. I love this salad it is so refreshing. Cold crunchy watermelon on a bed of bitter rocket leaves, topped with white cheese and black olives. Drizzle on some of that delicious balsamic vinaigrette and you have yourself a fresh mouthwatering salad.
In the Middle East we love using Nabulsi cheese with watermelon but in places where it is difficult to find substitute it for Halloumi which is a perfect alternative. Still can’t find Halloumi, feta is a great choice.
When it comes to greens, I have a trick that will keep them fresh and crunchy up to the time you want to eat your salad. On hot days when the tap water we use to wash the rocket, or lettuce or even parsley, is hotter than we want, it makes them wilt a bit. Nobody likes wilted rocket, it’s just not good. My trick to help these greens regain some of their freshness and flourish is placing them back in the fridge for 15-30 minutes after you’ve washed them. Make sure you drain them really really well and they are dry before you make this step. Do this before you start prepping your salad and they will be ready in time to serve.
- 3 cups fresh rocket leaves
- Nabulsi, Halloumi, feta cheese
- Kalamata olives (preferably)
- Watermelon (cold)
- Sprinkle of chia seeds
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Black pepper
*Start by prepping your greens as I mentioned earlier to keep them flourished and fresh. Wash, dry, and keep them in the fridge till it is time to serve.
*If you have a melon baller, use it to make small watermelon balls. It looks nice on your salad especially if you have people over. If you don’t, don’t worry. Cut the watermelon into bite size cubes, any bigger and the person eating will have to do the cutting themselves. Also, small cubes look cuter on the plate.
* Mix in the vinaigrette ingredients and set aside.
*Now we assemble. First the bed of rocket leaves, then arrange the cheese pieces or if you’re using feta crumble it over. Pit the kalamata olives and slice them smaller. You can use the ready sliced black olives, but Kalamata is salty and much more flavorful and works really well with the watermelon and cheese.
*Sprinkle the chia seeds and drizzle the vinaigrette and you’re done. A super easy, super fast, very refreshing summer salad.